So I have loved the Pioneer Woman's blog for a couple years now. I love all the step by step photos and instructions. I bought her cookbook for one of my sisters in law for Christmas and she loves it and talks about it all the recipes often (she's even bought her autobiographical book now too - you are welcome pioneer woman...) So I figured I would buy the cookbook for myself, and for my other sister-in-law. I have been cooking her stuff for the last two weeks. I love the cookbook and totally recommend it. These recipes are 100% hers, but I will share what things I altered, etc - my little take offs or touches to her recipes.
The first recipe I will share is Migas. I personally like breakfast for dinner. And for those who don't this might be enough like a dinner, that it will be OK for them too. But this is a breakfast recipe.
Oh and before I start, I am going to list the full recipe - but please note, the recipe says this makes 6 servings. Pioneer woman feeds farm hands. I think it may be the right serving size for men who have been working hard on the farm all day? Not so much for our family. 5 adults ate and there were still 4 good sized servings left over. I recommend half-ing the recipes if you just want dinner. For us, having leftovers means I have lunch to bring to work, so no big deal for our house.
Migas
Ingredients
1 medium onion
1 red bell pepper
1 green bell pepper
1-2 jalapenos
10-12 large eggs
1/4 c half and half
Salt and black pepper to taste
4 corn tortillas
Canola oil for frying
1 T olive oil
1 T butter
2 c grated cotija or Monterrey jack or pepper jack cheese
1/4 to 1/2 c chopped cilantro
1/4 c sour cream
Instructions
1 - Chop the veggies. The peppers and onion can go in one bowl, then the tomatoes in their own bowl and the jalapenos in another (or just put them all in their own stack on your cutting board or counter for fewer dishes). *When chopping jalapenos, remove seeds if you don't like hot foods.
2 - In a bowl, beat eggs with the half and half. Season with salt and pepper.
3 - In small frying pan, fry tortillas just until crispy (I counted to 30 for mine). Pat off the oil with a paper towel. Then cut up the tortillas (stack then, cut into strips, turn and cut into square pieces).
4 - Toss peppers and onions with butter and olive oil in a large skillet just for a few minutes. The colors will get nice and bright (don't overcook and make soggy). Add tomatoes and cook for one minute. Add tortillas chips and jalapenos, lower the heat to low.
5 - Pour the egg mixture into the pan. Do NOT mix the food like you would scramble eggs. Allow the eggs to cook. After cooking for a few minutes, lift the mixture to allow the remaining liquid to fall to the pan to cook. (Just like they do in restaurants when they cook the omelets...?)
6 - When the eggs are cooked through, sprinkle the top with cheese (I used pepper jack) and the cilantro. When serving, serve with a dollop of sour cream atop.
My suggestions:
The serving shown in photo is only half the food. I actually had to use two cast iron pans to fit all the food.
We also put avocado slices on top.
I used 2 jalapenos, definitely could have used more, will move to 3, maybe 4, the next time.
We think we are going to add black beans next time.
Tortilla options: you could add just tortilla chips instead of frying up corn tortillas. My cousin ate hers with tortillas (almost like nacho style.) Or you could not add tortillas to the mixture, and eat it with tortilla chips or use it as stuffing for breakfast burritos.
Enjoy!
ps - my cousin's little boy gets so excited and starts saying "cheeeese, cheeeese" every time I pull out my camera to photograph the food. He may be in a lot of photos coming up. I can't resist.
Ingredients
1 medium onion
1 red bell pepper
1 green bell pepper
1-2 jalapenos
10-12 large eggs
1/4 c half and half
Salt and black pepper to taste
4 corn tortillas
Canola oil for frying
1 T olive oil
1 T butter
2 c grated cotija or Monterrey jack or pepper jack cheese
1/4 to 1/2 c chopped cilantro
1/4 c sour cream
Instructions
1 - Chop the veggies. The peppers and onion can go in one bowl, then the tomatoes in their own bowl and the jalapenos in another (or just put them all in their own stack on your cutting board or counter for fewer dishes). *When chopping jalapenos, remove seeds if you don't like hot foods.
2 - In a bowl, beat eggs with the half and half. Season with salt and pepper.
3 - In small frying pan, fry tortillas just until crispy (I counted to 30 for mine). Pat off the oil with a paper towel. Then cut up the tortillas (stack then, cut into strips, turn and cut into square pieces).
4 - Toss peppers and onions with butter and olive oil in a large skillet just for a few minutes. The colors will get nice and bright (don't overcook and make soggy). Add tomatoes and cook for one minute. Add tortillas chips and jalapenos, lower the heat to low.
5 - Pour the egg mixture into the pan. Do NOT mix the food like you would scramble eggs. Allow the eggs to cook. After cooking for a few minutes, lift the mixture to allow the remaining liquid to fall to the pan to cook. (Just like they do in restaurants when they cook the omelets...?)
6 - When the eggs are cooked through, sprinkle the top with cheese (I used pepper jack) and the cilantro. When serving, serve with a dollop of sour cream atop.
My suggestions:
The serving shown in photo is only half the food. I actually had to use two cast iron pans to fit all the food.
We also put avocado slices on top.
I used 2 jalapenos, definitely could have used more, will move to 3, maybe 4, the next time.
We think we are going to add black beans next time.
Tortilla options: you could add just tortilla chips instead of frying up corn tortillas. My cousin ate hers with tortillas (almost like nacho style.) Or you could not add tortillas to the mixture, and eat it with tortilla chips or use it as stuffing for breakfast burritos.
Enjoy!
ps - my cousin's little boy gets so excited and starts saying "cheeeese, cheeeese" every time I pull out my camera to photograph the food. He may be in a lot of photos coming up. I can't resist.
